locale: Durham

Rich cake, or bread, served at a funeral.

Pig's blood with oatmeal, a high proportion of whole barley and (usually) coarse chopped pig fat and spices, poured c2ins deep into a large tray and baked. Cut ...

Individual pastry tart cases filled with a sweet confection of mashed potato with butter, sugar, egg, lemon and dried fruit, baked.

Bacon joint boiled with pepper, cloves, onion and other vegetables. Repeatedly mentioned in texts from the 1600s on, the method of prearation is rarely given, i...

Boiled peas mashed with breadcrumbs, onion and herbs. Formed into patties and fried. Carling Sunday is the fifth Sunday in Lent, on which it was customary to ea...

A flattish cake or gingerbread, highly spiced with cloves, served, especially to children, at Christmas and at other festivals.

Large, flat oatmeal crispbread, cooked on a griddle, then dried out.

Oval-shaped enriched cakes or scones with peel and currants.

A type of pudding made with oatmeal and suet.

Bleached honeycomb (reticulum) tripe in pieces, soused in salt, vinegar and pepper.

An unpasteurised Jersey cow's milk cheese, in small rounds with a natural rind. Colour: Yellow, semi hard, moist. Taste: Sharp, delicate.

Sliced and fried, liver, bacon and onions in beef stock under sliced potato. Baked

Cowheel is the fatty cartilage from around a beast's heel. Chunks are boiled, and form a sweet, mucilaginous gravy.

Enriched egg batter, baked or steamed solid. Served with stewed fruit.

Yorkshire Curd Tart

Folded-over disk of paste containing dark fruit stewed in butter with sweet spices.

Minced mushrooms and veal, cooked in butter and cream, spread on toast (Eaton 1822, etc).

Buckwheat batter with yeast, allowed to froth vigorously, poured and cooked as small pancakes. Served buttered.

Dished pie with a filling of meat chunks, most traditionally of rabbit, with vegetables, under an unusual shortcrust lid which extends part way down the sides o...

Now a biscuit of two discs of soft shortbread adhered together with hard jam, topped with a small circle of white icing and decorated with a glace cherry or sim...

Large (c5ins diameter) very rich soda-raised flattened buns made from wheatflour with candied peel, sugar and cream. Usually decorated on top with glace cherry ...

A small cake of potato mash with herbs and seasoning deep-fried in batter, often accompanied by chips and scraps. A speciality of Hull, but known elsewhere in t...

A horrible soup. The sort which we were all forced to consume in the past, according to any number of food writers. Why 'we' didn't just stop serving it, or put...

Oatmeal eaten with (hot) milk poured over it.

Boil of chopped leeks with milk and oatmeal.

Chopped leeks (sometimes with cheese, butter, bacon or mustard) in a suet pastry, steamed. Traditionally an accompaniment for meat dishes.

Image: thepastisaforeignpantry.com

Macon is mutton cured like bacon or ham. Although mutton has been salted and cured for centuries (Glasse 1747, etc), the name 'macon' appears to have been inven...

Mashed mix of nine ingredients, typically boiled potato, carrot, turnip, parsnip, leek, peas, with salt, pepper and butter.

A porridge of nettles boiled with bacon fat and oatmeal, served with bacon.

Mashed potato, possibly with other vegetables, mixed with flour and butter, baked in a pie tin until it develops a crust.

The 10% of chips which, according to Sarson's, don't get their vinegar are likely to be sharpened with the 'non-brewed condiment' almost universal in northern c...

Tripe is the stomach lining of an ox, cow or other ruminant that has been separated and prepared for cooking. The rumen gives blanket or thick seam tripe, the r...

Sliced potato and onion with meat pieces, cooked in the manner of Pan Haggerty.

Sheep-meat chops with stock, sliced onion and potato, baked together.

Heavy, moist, cake made with oatmeal, treacle and ginger. Served as a dessert cake, or as a pudding with custard. Very widely, and most traditionally, eaten on ...

The reduced water in which dried peas have been boiled, used as a soup or gravy.

Pease pudding (pease pottage or pease porridge or peasen) is a near-solid cooked mix of boiled split peas, usually including yellow or Carlin peas, water, salt ...

In the North of England a form of thickened spiced ale, especially associated with Twelfth Night celebrations.

Crisp-bread made from oatmeal, as Havercake or Clapbread

Currant-filled shortcrust patties of plain paste, larger and flatter (c 7ins diameter,½in thick) than either Eccles cakes or Chorley Cakes and rolled so that so...

Breadcrumbs, sometimes with oatmeal, mashed with milk, onion, herbs (especially sage) and baked in a tray and cut into squares. Sometimes lightened with soda. (...

Sheet of shortcrust pastry covered with paste of minced dark dried fruit (fig, raisin) walnut and covered with a second layer of shortcrust. Baked and cut into ...

A broth with raisins. Known from dialect glossaries. Possibly similar to Fig-Sue.

Rich fruit cake with crushed walnuts and chopped dates.

Flapjacks made from rolled oats, sugar and margarine.

Low-baked or griddle-cooked c4ins round,½ins thick paste of white wheatflour, suet, lard and, sometimes, currants. Slightly soda-raised, formerly with yeast.

An umbelliferous herb related to chervil, with fern-like leaves and delicate white flowers. The leaves are occasionally used in salads, mainly for their visual ...

Potato and bacon. Known from dialect glossaries of the19th Century.

Weardale is in South West Durham and was part of the Leadmining area of the North Pennines. Tatie Cake is a plate pie made from lard pastry encasing sliced pota...

Commonly a very low-bake double-crust plate pie of sweetened white pastry filled with sweetened whimberries alone.